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A receipe for success

March 08, 2004

Mix chocolate with some cheddar cheese; add some zebra mussels and throw in a dose of heat and what you'll get is a fresh look at what 21st century chemical engineering all about.

This was the theme of a lecture held on 8th March 2004 at the University of Birmingham's chemical engineering department. The lecture's main speaker, Dr Geoff Moggridge of Cambridge University, enlightened students from across the Midlands on the exciting role of chemical engineers play designing products for today's consumer marketplace. Following his talk, Geoff was presented with this year's Frank Morton Award. The award given by the IChemE (Institution of Chemical Engineers), recognises excellence in chemical engineering teaching

During the talk, Geoff used a variety of props to highlight what product design is and how it should be taught at higher education. The demonstrations included:
. A new way of processing chocolate at room temperature which can then by tied in knots.
. The design of rechargeable packs that give off heat when the metal disc inside them is flexed.
. A cholesterol-free cheese tasting test.
. A novel process of dealing with the industrial pests that are zebra mussels.

"The chemical industry has gone through a significant change over the last decade from commodities to high value added products and chemical engineers are extremely well placed to address this" said Geoff.
Pupils and teachers from schools in Birmingham and the surrounding area attended the event and were able to find out more about becoming a chemical engineer at the Whynotchemeng exhibition stand. Run by IChemE, the Whynotchemeng careers campaign aims to get young people interested in studying the subject. The campaign website is online at www.whynotchemeng.com.

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